Usuba
Chicken and Mushroom Udon
Japanese udon noodle soup with chicken and oyster mushrooms in a rich broth with soy sauce, mirin, and sake. The characteristic Japanese cuisine flavor is created by dashi and hondashi spices.
- Total
- 20 min
- Standard serving
- 264.9 g
Ingredients
Total 11
Instructions
- 1
Step 1
Mix soy sauce, mirin, sake and dashi. Bring to a boil, remove from heat. Pour one third of the sauce into a separate bowl.
- 2
Step 2
Bring 500 ml of water to a boil, add hondashi, stir, and remove from heat.
- 3
Step 3
Pour the hondashi broth without sediment into the remaining two-thirds of the sauce. Bring to a boil, then remove from heat.
- 4
Step 4
Cut off the mushroom stems. If the mushrooms are large, cut them in half. Cut the chicken into thin strips.
- 5
Step 5
Fry the chicken in a hot pan with butter for 1 minute. Add mushrooms and fry for 1.5 minutes. Pour in a third of the sauce and fry for another 1 minute until golden brown.
- 6
Step 6
Boil the noodles in boiling water for 2 minutes. Finely chop the green onions. Tear the cilantro into large pieces.
- 7
Step 7
Arrange the noodles in bowls and pour the broth over them. Add the mushrooms and chicken, sprinkle with green onions, garnish with cilantro and serve.
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